Description
A simple recipe for making large-format blueberry pancakes with a crunchy streusel topping directly on a sheet pan for easy serving and cleanup.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 tablespoons granulated sugar (for batter)
- 2 large eggs
- 1 3/4 cups milk
- 1/4 cup melted butter plus more for pan
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1/2 cup all-purpose flour (for streusel)
- 1/4 cup packed brown sugar (for streusel)
- 1/4 cup granulated sugar (for streusel)
- 1/2 teaspoon ground cinnamon (for streusel)
- 4 tablespoons cold unsalted butter, cut into small pieces (for streusel)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Grease a 13×18 inch rimmed baking sheet thoroughly with butter or line it with parchment paper.
- In a large bowl, whisk together the 2 cups of flour, baking powder, salt, and 2 tablespoons of granulated sugar for the batter.
- In a separate bowl, whisk the eggs, milk, 1/4 cup melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
- Pour the batter onto the prepared sheet pan and spread it evenly. Sprinkle the blueberries over the top of the batter.
- Prepare the streusel: In a small bowl, combine the 1/2 cup flour, brown sugar, 1/4 cup granulated sugar, and cinnamon for the streusel.
- Cut in the 4 tablespoons of cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
- Sprinkle the streusel mixture evenly over the blueberries and batter.
- Bake for 18 to 22 minutes, or until the edges are set and the streusel is golden brown.
- Cut the pancake into squares directly on the pan and serve warm.
Notes
- If using frozen blueberries, do not thaw them before adding them to the batter.
- For easier cleanup, always use parchment paper underneath the batter.
- If the streusel browns too quickly, loosely tent the pan with foil for the last few minutes of baking.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 18
- Sodium: 300
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 9
- Cholesterol: 65